Assorted Crostini

Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment paper. Cut the slices of bread in half, place on the baking sheet and toast, turning the slices over as they brown. Cut the goat cheese into slices. Rinse the herb leaves, spin dry, spread with the goat cheese on the bread crostini, drizzle with olive oil and sprinkle with chile flakes and sea salt.

For the lime-scented vegetables: Peel the carrot, rinse the zucchini and with a vegetable peeler, cut both lengthwise into thin slices. Heat the oil in a skillet and saute the vegetables until tender. Transfer to a bowl and add the lime zest and juice and season with salt and pepper. Spread on crostini.

For the ham topping: Spread 2-3 crostini with butter, sprinkle with salt and cover with one slice of Serrano ham.

For the mackerel topping: Peel the red onion and cut into thin rings. Divide the fish fillets into chunks. Drizzle 2-3 crostini with olive oil and top with the onion rings and the fish pieces. Garnish with parsley.

For the liver spread: Rinse the liver, pat dry and remove any tendons and skin and cut into small cubes. Heat the oil in a skillet and saute the liver over high heat. Pour in the red wine, season with salt and pepper, remove from heat and let cool. Transfer the mixture to a blender along with the cream and puree. Season to taste and spread on 2-3 crostini. Garnish with chives and cucumber slices.

For the bean salad: Peel the chorizo, halve lengthwise and thinly slice. Rinse the scallions, shake dry and cut into thin rings. Peel the garlic and thinly slice. Heat the oil in a skillet and saute the chorizo and onion rings until the chorizo is cooked through. Transfer to a bowl. Rinse the beans in a sieve, drain well and add to the sausage mixture. Mix well and season with vinegar, oil, salt and pepper. Spread on the remaining crostini.